Reviews & Comments

I had used the large sourdough pretzels but that make the bottom to hard almost like chewing nuts (will use smaller pretzels next time). I didn't think it had much of a "lime" taste even with the margarita mix and lime zest but I like the cake.

AWESOME cake!! Refreshing (especially when chilled) and light. Just the right mix of flavors with the pretzels, margarita mix, lime and whipped topping. I have made it three times now for all different occasions and not once did I have leftovers. I am excited to try the cupcakes! :)

the cake is very good! i even put some tequila in it and split the cake into 2 different colors to make it look even better!!

Instead of a 13 x 9 inch pan, I used a heavy Bundt pan. I sprayed the whole inside of the mold with Baker's Joy. I did not start with the layer of coarsely chopped pretzels, butter and sugar in the bottom of the mold. I filled the mold first with the cake batter and used the pretzel mix at the top, so it would be at the bottom of cake when unmolded. Since the Bundt mold was one of the heavier ones, I let it bake for about 5 more minutes. I let it cool and then turned over to the serving cake stand. The pretzel mix stayed in place. Instead of the whipped topping, I used my favorite homemade cream cheese icing to which I added some grated lime peel. I decorated the cake with real daisies (margaritas in Spanish) - BTW, daisy petals are edible. After tasting: The cake is very dense. If I make it again I will add a dollop of sour cream or two. Also, although I used the amount of zest as suggested in the recipe, we found it could have used a bit more in the batter. I would do away with the pretzel, butter, sugar mix.... Instead, I think I would sprinkle some sea salt - not much - on the top of the batter before baking and let that slight saltines be at the bottom of the cake. The cream cheese icing with zest worked very well.